A QUESTION to all the Ermine buttercream lovers out there. 🤔 

I made ermine frosting after watching your video (different recipe) and I stored the leftover in the fridge in an airtight glass container. It was there for a week. I took it out when I needed it and left it to get to room temperature, whisked it up and it was as good as the day I made it. I wouldn't microwave it.

I have made it before, we left it at room temp to warm up then whipped it and it didn’t seperate

May be Microwaving it is the the problem , Because it contains flour .

I only use ermine and I make big batches and freeze it because it’s time consuming. I thaw it at room temp and it’s as good as the day it made it.

I agree with the others. I would allow it to come to room temp without the microwave.

As I mentioned in your last video, my grandmother was a professional baker here in the Southern USA, and for her and her clients, Ermine was the ONLY frosting for a class RVC (coloured through the vinegar/cocoa reaction and a bit of beet juice - NEVER red food coloring). If there were any frosting left, she would store it in a piece of Tupperware (or a Cool Whip container) with a piece of cling film pressed on it like you would a custard to prevent a skin or homemade ice cream to prevent freezer burn. To revitalize it, she would let it set out to room temp (20 to 22°C or 68 to 72°F) and then 1) rewhip and use alone or 2) whip into a new batch, so colour was consistent...and for one other grandmother's piece of logic!

I appreciate you bringing this up… thanks to you, read through the comments and I actually learned a thing or two, good on ya love!!! 🥰🙏🏽

Maybe it would work better if you dont microwave it and just let it warm to room temperature by itself? (Im not a baker or anything just a guess from my little experience)

As a non baker the frosting at the end looks totally fine to me lol

I adore ermine frostings, the best way that I’ve seen to make them come back to life is to let them come up to room temp over time and then whip them

This entire series is so informative and helpful! Thank you for doing it🫶🏽

I love ermine. I add whatever else i want to in it. Like strawberry compote or coco powder or whatever. Its AMAZING.

I love erime frosting so ive never had left overs to try and freeze. It could be that you have to let it thaw on its own instead of microwaving it

I use it as a vanilla filling for my chocolate cakes. It’s fluffy and not to sweet for my dense chocolate fudge cake.

Yeah microwaving it cooks the ingredients causing it to curdle. Room temperature warm up 4 sure 😊

I've never made Ermine BC but Tigga's original video made me REALLY interested in making it! So glad I waited for this video because now I know exactly how to handle it if I have extra. Thanks internet friends!

You have to whip it for a long time but it does come back together, eventually

I love ermine. Discovered it by accident (more of a late night, can't sleep "let's fall down the pinterest black hole" situations" a lot of people don't know that ermine was the original frosting chosen for red velvet.

Oh wow. 2nd, first time ever! Love your vids. I'm an Aussie born, but your accent baffles me fr. I'm the same age also. Lol

I love ermine icing, but because it has flour it can curdle pretty badly. If your milk mixture isn't cooled completely before you add it to your whipped butter or if you over cook your flour then it will curdle. My guess is the microwave is the problem, because I've never had an issue with ermine so long as I make it properly, but I've never tried to microwave it before either. My advice would be to take it from your fridge or freezer the day before and let it thaw out that way (just make sure it's not sitting next to anything hot lol).

Throwing some of it into a double boiler (bowl over boiling water) until it becomes liquid, then adding that heated liquid while beating in a stand mixer will make it go back to how it was way faster than waiting for it to come up from temp.

Hi Tigga, I love your videos and quick question have you ever done a horse cake? As a horse rider I would love to see a horse as a cake 🍰 ❤❤

I LOVE ermine!!!!!It's delicious! If you reuse it, re-whip it without microving. It usually is best used the day it is made.

Those cupcakes are so cute! 😍

I make it often but I have never frozen it or microwaved it. I have refrigerated it and re-whipped it without a problem. Love it!

I love ermine frosting! So yummy! It it's texture is only best the day of. I prefer to use it for fillings because of the flavor. Less heavy and sweet than traditional American buttercream. I never use Ermine for piping but I also don't pipe in general lol! It's best for that homemade birthday cake look.

I love how you start every video with okey-dokey makes my day❤

Try using a hand blender to emulsify it then whip it.

Heat up for a second or two, then whip

I haven't made it yet, but I'm inspired your video

Love your videos ❤

Never had it before. America makes buttercream too sweet. 😢

I’ve been making it for allergy free cakes for 25 yrs and never have an issue! Now I sometimes need to use 100% butter, which hardens and keeps in the fridge for days. Vegan butter stays softer. Both have always whipped well the next day! Happy to send ya my recipe if ya want to experiment! 🎉

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It has flour, microwaving it results in curds much like cakes in general when exposed to heat. Just run it in the mixer with whisk then paddle to smoothen it up.

I feel it's very suitable for home bakers who don't need large batches, but there's a reason it's not as commonly used commercially.

Microwave must be cooking some gluten strands creating clumps. Thats my guess. Id do any warming in a bowl, sitting in a bowl of a little warm water.

Agree, just whip it out of fridge and that's all that's necessary

You should have sat it on the counter and let it come to room temp, the whip instead of microwaving it.

That looks so amazing

No you can use it day old, the thing is you leave it to warm up at room temperature, if you force it in the microwave it will split.

I have never heated it to warm it, just let it come to room temp (about 1 hour) and whipped with no seperation.

I actually prefer fondant over buttercream lol 😅😂 your cakes are always so beautiful!

I don’t know anything about buttercream and even I thought letting it thaw at room temperature was a better idea than microwaving it .

Good to know 😅

you could use a double boiler to let it melt a little. Microwaving it probably overcooks the flour.

0.03 i am Here 😂

What if you assembled the cake the day before and kept it in the fridge? how would the frosting do in that case?

Don't microwave the whole lot. This is my go-to frosting, and when I take it out of the fridge, I take about 1/5 of it out and microwave it for a few seconds, until it's starting to melt but not like completely liquid. Then mix it into the rest of the batch and whip it up. Perfect like the day I made it. Hope this helps.

I have never heard of it until you mentioned it.

I think you gotta let it sit out and warm up on its own

See I have to find a new recipe. Cause that's what happens to mine the next day.😮 Thank you!

It’s the microwave that curdles it. If you let it thaw out for a few hours it should be fine.

you could use a double boiler to warm it up a bit

I’ve heard that bc ermine has flour in it the star gets seizes up and separate from the fats sometimes and you can get it smooth again by blending it with a hand immersion blender and whipping more bubbles back in

Set it in a bowl of warm water to just start to melt and rewhip, it should whip back together, I’ve also used a torch and while in mixer just passed the flame over the bottom of the bowl to melt also, but just to start melting.

Y’all in the comments are seriously helping, just made ermine buttercream few days ago and i did the same thing as microwave the buttercream, turned out i have to wait till room temp, dang my patience could never!but i’ll definately give it a second try since i love ermine buttercream so much!!

I have used it days later but I left it to come to room temperature on the counter. Also, mine is never hard like that after being in the fridge.

I’ll eat it!

Keep whipping it it will come together

Agreed with everyone - thaw, don't microwave. But yes, one of my favs

Yes, let it get to room temp first then whip it. Whip it good!

Ask Sugar Geek Show. They make/use it a lot.

I would never microwave it. 😳

Just made it today and had this problem. Had to get it to room temp then whip and it came back to life!

It’s customary to warm it up but not in the microwave, and also to add a dab of fresh softened butter to the mix before whipping again. Not mixing it with a spatula. 😀

Will you please tell me how do you make cream with butter 😢😢

Microwaving things like ermine is going to break the emulsion (like how some pasta sauces break when you microwave them). Best bet is to always let it warm up to room temp on the counter

I get that too! I would imagine that it maybe needs to be slowly brought to room temp?? I have no clue but it was a mess. Made it multiple times with the same overnight issue

this type of icing you have to make sure that the flower is instant or else when it sits for more than 24 hours the moisture content lessens and it seizes.

Maybe try leaving it out for a few minutes or put it in a bowl over another bowl that has hot water

I’d say it because u put in the microwave - let it soften up by room temp. Not a professional just had a baking hyperfixation last year

As a baking student that makes ermine you don't microwave it. Just beat it till it becomes smooth again.

What is ur recipe can u show us how to do it

If you freeze it etc, don't microwave it because it will cook the flour. Just leave it to defrost on the counter untill its soft again

Microwaving is the red flag! It’s such a temperamental mixture and microwaves cause the water molecules to vibrate, which produces heat that cooks the food. When the water is in a food and special steps are taken to ensure the water content of butter does not separate, heating up just the water and causing those little vibrations is likely the perfect recipe for separating or breaking any sauce with fat and water in it!

Maybe let it soften room temp instead of microwave? That might work. Or maybe less time in the microwave.

Yeah, I’m thinking it was the microwave too. ❤

I use a vegan block butter to make my buttercream. After refrigerating it and trying to stir it again it gets grainy. But once I put it back in my stand mixer with the whisk attachment for a few minutes it returns to its former glory. The transformation is shocking.

I don't know about ermine, but I've tried this with other frostings that I've needed to re-whip - I take about half a cup of the frosting, put it in the microwave so it's really really soft - almost runny, then put it back into the rest of the batch and rewhip and it comes back together. I don't know the science behind it, but it usually works. Could maybe give it a try.

Leave at room temp to warm it up. Microwaving ruins it.

I’ve always heard that you have to use it same day. The one time I made it and stored in the fridge it never whipped back to it’s original smooth texture. It was usable but just not the same.

I have premade it and used it thr next day without microwaving it no problem, but i will say another thing you can do with ermine is make the rou-sugar thing in advance and then combine it with the butter the day you need it. Takes like no time to actually put the frosting together and the rou is good for a week or two

I only have room temp not microwave to defrost think that might have been the problem.

Refrigerate it for about 30 minutes then whip it. If that doesn't work add a couple more tablespoons of butter. Hope that helps. 😊

Hi I absolutely love ur vids and it's my birthday soon so me and ma family r making a rainbow cake and we didn't trial run yesterday and the buttercream wasn't the best so just wanted to know what u make ur buttercream is???

She knew what she was doing

That is a classic Ermine fakeout. It has *not* separated, it is just undermixed. It wants you to *think* it has separated so you don’t give it the whisk.

I'd say it was the microwave step, maybe let it come to room temperature on it own

I believe you just gotta set it out until completely room temp then whip

Just don't microwave it. Just whip it out of the fridge.

Because it's already been cooked, I don't reheat, just whip it till it's hot...not actually hot 😊

If I’m not wrong, ermine differs from buttercream in that it DOES NOT DO WELL IN HEAT. While buttercream only melts, ermine separates and can start melting at a very low temperature. Which, makes it good for storing in the fridge, but means you ABSOLUTELY could not microwave it. I’d for sure recommend whipping it after a while of it warming back up at room temperature, and the heat from the motion should bring it back to that nice consistency :)

Try Cas's Cakery recipe.......soooo good😋

Ermine do not so well with heat. It is all I use and in the summer is can be a pain!!

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It’s good the next day, just needs to be melted more, I usually take some out and microwave it to a liquid and pour it in then whip it

Culinary student: If you used butter for your frosting then the act of melting your frosting would cause the oils in the butter to separate from the other ingredients 😅 I always thaw out to room temperature but if your using the microwave it's best not to over heat but I would recommend putting it back in the fridge and keep an eye on it every 5 minutes to get it back to the correct pipeable consisity also with buttercream after being made it's best to fold instead of using a hand mixer too much air is the enemy of buttercream-the measurements and instructions have to be followed precisely and repetition is a necessary evil if you're efficient and consistent in the process of preparation you will be able to prevent, fix and know the reason behind a botched outcome 😊 good luck and happy baking

Heat seems to curdle milk, so i would say don’t microwave it, rather leave it out until room temp then whip it up.

I’ve never heard of ermine butter cream what is it?